Slow Cooker Garlic Parmesan Chicken and Potatoes
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Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!
Happy almost Memorial Day!
I hope you all have special plans for the next few days, sun-bathing by the pool with a margarita in hand.
Butters and I are contemplating driving up to San Francisco for a few days, but after that Paris trip, I’m not so sure if Butters and I are ready for another getaway just yet.
But while you guys are by the pool, I might be home all day on Monday with this.
Crisp-tender chicken thighs cooked low and slow right alongside some baby red potatoes before they’re tossed in freshly grated Parmesan.
Now. Two things here. I know some of you only like white meat. Sure, chicken breast can be substituted but I found that bone-in, skin-on chicken thighs are best here, especially with that initial sear to really let the flavors seep in and caramelize.
Also, if you are using massively-large red potatoes, you can cut them into quarters or even eighths.
Most importantly. Please use freshly grated Parmesan cheese. And don’t skimp!!! You know the drill. The more the better.
Slow Cooker Garlic Parmesan Chicken and Potatoes
Ingredients
- 8 bone-in, skin-on chicken thighs
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 pounds baby red potatoes, quartered
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
- Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
- Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
- Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
- Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Did you make this recipe?
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Wanted to try this, minus the slow cooker… would I be able to make recipe in oven instead? (Sorry, don’t know if this question had been previously asked… waaay too many posts to read thru all of them, haha!)
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Does the chicken lose its crispness? I’m making this right now, followed directions and just checked on it after an hour and a half and the skin seems all soft and steamed will it come out like this? Anyway to recrisp without burning it?
You can pop it under the broiler for a few minutes but be sure to keep a close eye on it!
This is just damn delicious, lol! I had boneless thighs and I seared them in a cast iron skillet, and scraped all the brown bits into the crockpot. My house smells heavenly!
Yum! So glad you enjoyed it, Michelle!
I made this and thought it was delicious! It heats up well as leftovers too. Instead of using a slow cooker, I followed all of the directions and baked it in a covered casserole dish (layered with potatoes on bottom and chicken on top just like the directions) and baked at 250 for about 3 hours. It turned out beautifully!
Question: Do I cook or boil the potatoes before I put them in the crock pot? Or no? This may sound like a dumb question
No, the potatoes are not boiled nor cooked prior to going into the slow cooker.
This was a great meal. I added more seasoning than the recipe called for and it came out super flavorful and delicious. I also made gravy on the side, which was a yummy addition but truthfully it didn’t need it — the meal is very juicy on its own. Made it yesterday during a blizzard when we were stuck inside! Cozy dinner.
One more modification to note: I used boneless skinless thighs and I’m happy I did!
I added cheese with potatoes by accident….then boneless chicken on top…will it be ruined?
Oh no! It shouldn’t be ruined but the cheese may burn a bit.
This is a great recipe. I only had boneless chicken thighs, but it was still great. I did make a few minor changes to suit our family. I added garlic powder to the seasoning put on the chicken. Also when I was done searing the chicken I added whitewine and scrapped up the pieces in the pan, then added it to the crock pot. It was fabulous!
This sounds delicious. Thank you for such a quick and easy recipe!
Thank you for this recipe! My husband and I loved it! Followed the recipe exactly and it came out perfectly! Only added to the mix a cut up sweet potato. Will make this again and again!
Super delicious recipe!! My whole family loved it! I made the recipe as stated but added 1 can of chicken broth for moisture. Chicken was tender and juicy.
I followed this recipe ALMOST completely. The only difference is I omitted the Tyme because I absolutely can’t stand that flavor, no matter what it’s used in lol. Instead, I used garlic powder because, although it’s not a similar taste, I thought it would compliment the dish.
A few of the first comments I read said it was bland, because of that I made sure to season between the skin and meat, not just the outside! Holy cow was there tons of flavor!!
The second thing I did different, was put everything into the crockpot and broil it after it was done because I wanted to make sure the skin stayed crispy.
This was dish amazing and I will make it again.
This recipe was unbelievably good. I have several slow cooker chicken and potato recipes, but this was the best that I’ve made. I love using my Crock Pot, and I will definitely be adding this recipe to my rotation of regularly cooked meals. Thanks…I love your website and recipes.
Would you use the same number of chicken breasts as you would using thighs?
Depending on the size of the breasts/thighs, I would recommend 2 thighs per breast.
All the way for the Netherlands ! Came across your page and gave it a go, we all enjoyed it so much ! Will try more recipes
I’d like to add carrots with the chicken, can they cook the entire time or do they need to be added later? Kind of defeats the purpose if I’m not home to add them. And would I place the carrots under the chicken with the potatoes? Thank you!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This dish looks very yummy. I’d like to add carrots and onion to the potato mix. Will that work and will that affect the cooking time?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
MY CHICKEN IS FROZEN——IS THIS ALRIGHT TO FIX
I recommend thawing first.
Hello Chungah! I am planning on using this recipe tomorrow and was going to prep everything tonight and place everything in the slow cooker tomorrow morning before going to work. I doubt I’ll have time to sear the meat in the morning – do you think putting it under the broiler for a few minutes after it’s done will give it the same affect?
Possibly!
Would it turn out ok if I prepared everything the night before and stored it in the crockpot in the fridge overnight and then cooked it in the morning? Not sure if the potatoes would get yucky from sitting in the olive oil overnight. Also if you can’t fit all 8 chicken thighs laying flat is it ok to put them on their side instead?
Will be cooking tomorrow for 8 people. Since it is best to do a single layer I thought I would use my 17 qt. roaster oven. What temp would that be in conversion of low on a slow cooker?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.